Salmon Patties at a Reasonable Price
Salmon Patties – Luxury at a Reasonable Price
Salmon patties, for which there must be nearly as many recipes as there are salmon fishers, are both a way of enjoying this delicious fish, and of using up small pieces, or making a little go a long way.
Yet at one time it was such a common food that the servants in large British houses of
the 19th century would complain about having to eat it so often.
It is a fish with many names. Just one variety , Chinook river salmon, has all these names:- King salmon, tyee salmon, Columbia River salmon, black salmon, chub salmon, hook bill salmon, winter salmon and blackmouth. And that is before you start considering various cuts, smoked salmon and all the rest.
They are an unusual member of the fish family in that while they spawn in fresh water they spend large parts of their life in the sea. The young fish spend about 3 years in freshwater stream and then head out to sea. & or 8 years later they find their way back, in ways we don’t understand, to the stream or river where they were spawned.
Salmon Picnic Patties
For these salmon patties you need fresh, not tinned salmon, about one pound in weight ( 500 grams). This is pouched. You can either use a fish stock cube or make up your own liquid using one cup of white wine to 4 of water. To this add herbs as you like dill and parsley are both good.
Add a little tarragon if you have any. Mix in one teaspoon of salt and some pepper. Some people would add a chopped chilli. Bring the liquid to the boil and then simmer. Add the salmon and cook until the flesh flakes easily, this only takes about 8
minutes. Remove the fish with a slatted fish slice and le tit cool.
Remove any skin an d bones and flake the fish.
To make the salmon patties combine 1 cup of breadcrumbs, stale bread is probably best, whatever herbs you want – again dill and parsley are good, or oregano and thyme. You could also add a little dry mustard or a pinch of cayenne. Mix in cup of finely chopped onion, half a stick of celery finely chopped, 1 egg, beaten, 1 cup or slightly less of mayonnaise, a few sprinkles of Worcester sauce. Mix in the flaked salmon.
Place another cup of bread crumbs in a dish ( You could use cracker crumbs at this point.). You should now make the mixture up into patties. You will get about 8 -10. Dredge these with the extra crumbs. Place in a single layer on a dish and cool in fridge to set for at least 30 minutes.
Heat some oil in a non stick pan or skillet. Fry the patties over medium heat, turning after about 3 minutes. Drain. Serve with a dollop of tartare sauce or with coleslaw. For a picnic wrap the salmon patties in foil and place in a wide necked food Thermos flask.
These salmon patties also are good for breakfast or brunch food. If you brush them with oil they can be baked in a medium oven for about10-12 minutes or cooked on a barbecue by making them up into foil parcels. I also like them with sweet-corn relish. But whichever way they are good and well worth making. I’ve never tried making this with tinned salmon, but well drained it should work very well